ECU PhD student Mr Francesco Bettariga found that a single bout of exercise increased the levels of myokines, a protein produced by muscles which have anti-cancer effects, and which could reduce the proliferation of cancer growth by 20 to 30 per cent.

“Exercise has emerged as a therapeutic intervention in the management of cancer, and a large body of evidence exists that show the safety and effectiveness of exercise as medicine, either during or post cancer treatment,” Mr Bettariga said.

His research with survivors of breast cancer measured myokine levels before, immediately after and 30 minutes post a single bout of either resistance of high intensity interval training and found that both sets of exercise had a resultant increase in myokine levels.

While higher levels of myokines were expected in a healthy population, post a vigorous workout, Mr Bettariga investigated whether breast cancer survivors would see the same results, given the impact that cancer treatments and cancer itself often has on the body.

“The results from the study show that both types of exercise really work to produce these anti-cancer myokines in breast cancer survivors. The results from this study are excellent motivators to add exercise as standard care in the treatment of cancer,” Mr Bettariga said.

He added that the long-term implications of elevated myokine levels should be further investigated, particularly in relation to cancer recurrence.

Further research by Mr Bettariga investigated how changes in body composition, following consistent exercise, could impact inflammation, which plays a key role in breast cancer recurrence and mortality by promoting tumour progression.

Persistent inflammation not only promotes tumour progression by influencing cell proliferation, survival, invasiveness, and metastasis, but also inhibits immune function. Given that the cancer itself and the side-effects of treatments can elevate levels of inflammatory biomarkers, survivors of breast cancer are at increased risk of cancer progression, recurrence and mortality.

“Strategies are needed to reduce inflammation which may provide a less supportive environment for cancer progression, leading to a lower risk of recurrence and mortality in survivors of breast cancer,” Mr Bettariga said.

The new research found that by reducing fat mass and increasing lean mass, through consistent and persistent exercise, cancer survivors had a better chance at reducing inflammation.

“If we are able to improve body composition, we have a better chance of decreasing inflammation because we are improving lean mass and reducing fat mass, which is responsible for releasing anti and pro-inflammatory markers,” Mr Bettariga said.

Unfortunately, quick fixes to reduce fat mass would not have the same beneficial effects, Mt Bettariga stressed.

“You never want to reduce your weight without exercising, because you need to build or preserve muscle mass and produce these chemicals that you can’t do through just diet alone.”

Story Source:

Materials provided by Canadian Medical Association Journal. Note: Content may be edited for style and length.

Journal Reference:

1. Sophie Li, Marco Solmi, Daniel T. Myran and Nicholas Fabiano. Cannabis and psychosis. CMAJ, 11 August 2025 DOI: 10.1503/cmaj.250659

If the findings of their study are confirmed by other research centers, the biomarker could be the first specific and quantifiable indicator for confirming long COVID. Currently, clinicians confer a diagnosis of long COVID based upon a collection of symptoms that patients develop after SARS-CoV-2 infection.

“If a patient arrives in clinic and they relate the persistence of typical signs and symptoms of long COVID, 12 weeks or more after COVID -19 infection, I give them a presumptive diagnosis, but I don’t have any blood tests or biomarkers to confirm this diagnosis,” said William Stringer, M.D., a Lundquist Institute investigator and senior author on the study.

The study results, reported in the journal Infection, detail the detection of SARS-CoV-2 protein fragments within extracellular vesicles (EVs) — tiny, naturally occurring packages that help cells share proteins, metabolites, and other materials. The researchers collected and analyzed blood samples from 14 patients over 12 weeks of aerobic exercise training (56 samples in all) in a clinical trial led by Stringer in long COVID.

The researchers found 65 distinct protein fragments from SARS-CoV-2 inside the EVs. These fragments come from the virus’s Pp1ab protein, an RNA Replicase enzyme which is key to how the virus copies itself and makes other viral particles. This protein is found uniquely in SARS-CoV-2, and not in uninfected human cells, noted Asghar Abbasi, Ph.D., a Lundquist Institute investigator and first author of the study.

Significantly, the researchers found that these viral peptides were demonstrated in each subject, but not each blood draw, in the EVs of Long COVID patients and were not detected in a separate control group of pre-pandemic EV samples.

These findings add to growing evidence that suggests that SARS-CoV-2 may persist in certain body tissues long after the initial infection. Some groups hypothesize these lingering viral reservoirs could play a role in Long COVID. How the virus reaches tissues without its usual entry points — such as the brain — remains an open question, and may be related to EV particles.

“We thought that maybe if the virus is circulating or moving in the body, we should try to see if EVs are carrying those viral fragments,” Abbasi explained.

This idea became part of an ongoing clinical trial led by Drs. Abbasi and Stringer, which was already studying EVs to see if they are linked to changes in immune function related to exercise and post-exertional malaise, a common symptom in these patients.

“While promising, the molecular signal of the viral peptides within the study samples was observed to be subtle and not consistently detected at every blood collection time point,” said Patrick Pirrotte, Ph.D., associate professor at TGen, director of the Integrated Mass Spectrometry Shared Resource at TGen and City of Hope, and co-senior author of the study. “There’s still a lot to unpack that we don’t know at this point.”

For instance, he added, the researchers don’t know if the exercise itself drives the expression of viral programs intracellularly, and then those viral programs result in proteins that are going to be shed, or if there is a permanent reservoir in those cells, and it’s just a matter of detecting it at a certain time point. Although the identified peptides originated from one of the virus’ largest proteins, the researchers did not detect other comparably large proteins indicative of active viral replication. It’s possible that the peptides contained in the EVs are just molecular “trash” leftover after the formation of new viral proteins.

“We haven’t run [our tests] on people without long COVID symptoms who are currently, or who were, infected with COVID,” said Stringer. “This raises the question: is this just continuing to take out the trash from the COVID infected cell or is this really ongoing replication someplace? I think that’s the mechanistic issue that needs to be resolved in future studies.”

The Pulmonary Education and Research Foundation (PERF) and the UCLA David Geffen School of Medicine (DGSoM)-Ventura County Community Foundation (VCCF) funded this research.

Enter Da Eun Kim, a doctoral student at the University of Illinois Urbana-Champaign, and Brenna Ellison, a professor at Purdue University. Together, they set out to answer a deceptively simple question: What makes someone willing to purchase a vegan egg?

Their new study is one of the first to examine this question. Using an experimental method known as a vignette design, researchers tested how factors such as price, product type, and setting influence people’s behavior.

“We wanted to measure the consumer’s perception about plant-based eggs,” said Kim, who is a graduate student in the Department of Agricultural and Consumer Economics, part of the College of Agricultural, Consumer and Environmental Sciences at Illinois. “A vignette experiment allowed us to create hypothetical scenarios and isolate what consumers really think.”

Instead of directly asking people if they would purchase a plant-based egg, the vignette method asked participants to imagine they were about to eat breakfast. This meal would take place either at home or in a restaurant, and consumers had a choice between scrambled eggs or pancakes made with plant-based eggs.

The results were both surprising and informative.

“We expected the setting to be more important, as we thought the novelty of the plant-based egg product would lead people to want to eat it in a restaurant where chefs know how to prepare the product in a way that tastes good,” Ellison said. “Surprisingly, the location of where you were eating, whether it be at a restaurant versus at home, didn’t have as much of an effect as we imagined.”

Additionally, consumers were more likely to purchase plant-based eggs when they were mixed into something familiar, like pancakes, instead of served on their own.

The team also asked participants to rate how plant-based eggs would compare to traditional ones. Unsurprisingly, expected taste and appearance still favor the classic egg. But the plant-based version came out on top for environmental impact and animal welfare. This reflects a broader trend in food science, where ethical motivations are beginning to influence consumer choices.

Does this mean every consumer will want to purchase plant-based eggs? “Probably not,” Ellison said. “However, we did find that consumers who had previous experience trying plant-based eggs were more likely to purchase them compared to people without that experience. This suggests that consumers had a positive experience with the product previously.”

While familiarity with plant-based eggs is helpful, familiarity with the end product, such as pancakes, may also be key. “Introducing them as an ingredient, especially in a product that consumers are comfortable with, is a way to get people over any ‘mental hurdles’ associated with trying plant-based eggs,” Ellison said.

These results offer a clear message for the industry: give people an easy, tasty, and recognizable way to try something new.

“There are still sensory barriers,” Kim said. “I’ve tried the liquid version that comes in a bottle, like egg whites. The taste was different, but I was surprised the texture was very similar to traditional eggs.”

That firsthand experience echoes the study’s findings; while taste and texture still matter, many consumers just need a nudge to take the first bite. And the best way to do that may be through a subtle swap in a familiar dish.

While plant-based eggs might not be ready to replace the classic scramble at every breakfast table, they are finding their niche. Science shows that people may not be ready to eat them plain — but mix them in, make it easy, and meet consumers where they are.